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Cover - Harissa Honey Chicken Bowl

Harissa Honey Chicken Bowl

60 mins
924 cals per serving
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Donal's Notes

A condiment I use regularly for its instant heat, colour and flavour is harissa paste. A small splodge of this transforms any meat or vegetables it comes in contact with. It’s deep, dark subtle heat pairs well with the honey for the Harissa Honey Chicken Bowl here. Crispy chicken pieces coated with a fairly irresistible harissa sauce alongside fresh cucumber salad, bulgur wheat and green pistachios makes for a pretty beautiful midweek supper. Almost all the elements for this recipe can be made ahead- ideal for meal prepping or office lunchboxes. 

Ingredients

boneless, skinless chicken thighs
boneless, skinless chicken thighs
buttermilk
buttermilk
ground coriander
ground coriander
ground cumin
ground cumin
lime
lime
cornflour
cornflour
sunflower oil
sunflower oil
sea salt
sea salt
ground black pepper
ground black pepper
bulgur wheat
bulgur wheat
red onion
red onion
lemon juice
lemon juice
flat leaf parsley
flat leaf parsley
extra virgin olive oil
extra virgin olive oil
avocados
avocados
cucumber
cucumber
pistachios
pistachios
harissa paste
harissa paste
garlic
garlic
preserved lemons
preserved lemons
apple cider vinegar
apple cider vinegar
honey
honey

Equipment

Mixing bowl
Mixing bowl
Small saucepan with lid
Small saucepan with lid
Sauté pan
Sauté pan
Deep frying pan
Deep frying pan
Slotted spoon
Slotted spoon
Plate lined with kitchen paper
Plate lined with kitchen paper

Method

1

Put the chicken in a bowl with the buttermilk, spices, lemon zest and plenty of seasoning and allow to sit for at least half an hour.

2

Cook the bulgur wheat in boiling salted water for 10 minutes then drain and cover and allow to steam dry.

3

For the pickled red onion: Put the red onion in a bowl and squeeze over the lemon juice and season with sea salt. Leave to stand until ready to serve.

4

Make the sauce for the chicken by blending the ingredients together. Pour into a wide saute pan before prepping the rest of the ingredients for the salad.

5

Bring the oil to 170°C/340°F in a deep sided pan. Take pieces of chicken out of the marinade and coat in corn flour and fry for 3-4 minutes until golden brown. Scoop out with a slotted spoon and drain on a plate lined with paper towel.

6

When all the chicken is cooked, tip the bulgur wheat into the bowl with the pickled red onion and add the parsley and extra virgin olive oil. Season to taste.

7

Heat the harissa sauce in the saute pan over a medium heat, add the fried chicken and toss all over to coat in the sticky glaze.

8

Divide the bulgur wheat between bowls and top with the chicken, avocado, cucumber and pistachios and serve.

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